An all time favorite TexMex recipe.
- Serves: 6
- Complexity: very easy
- 1/4 cup vegetable oil
- 3 tbsp lime juice
- 5 garlic cloves, peeled and smashed
- 1 1/2 tsp smoked paprika
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp pepper
- 1/4 - 1/2 tsp cayenne pepper
- 1 1/2 lbs chicken breasts, boneless, skinless
Start by pounding the chicken pieces breasts until they are about 1/2 inch thick. Next whisk 3 tbsp of the oil with the lime juice, garlic, paprika, sugar, salt, cumin, pepper and cayenne pepper. This will be the marinade for the chicken breasts. Add the chicken to the marinade, cover and allow to set for at least an hour to all the flavors to blend. You can also refrigerate the marinade and let it sit for a longer period of time.
When the chicken is finished marinade, remove it and allow any marinade to drip off. Heat the oil that is left in a skillet over high heat, until it starts to barely smoke. Add the chicken and cook. You will need to flip the chicken over, but do not do this until the first side is well charred. Once the chicken is flipped, put the chicken in the skillet in the oven, preheated to 200 degrees, and bake until it reaches the proper cooked temperature, about 8 minutes.
The next step is to cut the chicken into strips. Place on a cutting board and allow it to cool for a moment. When the chicken can be handled, cut it into strips about 1/4-inch wide. Cut crosswise, not lengthwise. Return the strips to the skillet and toss well, coating with any remaining juices in the pan. Serve nice and hot with freshly made corn tortillas, sautéed bell peppers and onions.